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This rhubarb sourdough cake is one of the easiest and most delicious ways to celebrate rhubarb when it’s in season. We grow rhubarb right in our garden, and every spring, I love harvesting those vibrant stalks so I can use them in this simple cake.
With a tender crumb, subtle tang, and bursts of tart rhubarb, it is perfect any time of day. You can even use your sourdough discard, and it comes together quickly with just a handful of everyday ingredients. One bite will make you look forward to rhubarb season every year.
Rhubarb sourdough recipe
Rhubarb is technically a vegetable, though it’s often treated like a fruit in baking. It thrives in cooler climates and is perfect for our home garden. Its tart flavor pairs beautifully with sweet batters.
Why you’ll love this recipe
Ingredients
You just need some everyday ingredients:
- Eggs: These give the cake structure and flavor
- Sugar: Adding just the right amount of cane sugar is the key to this recipe
- Butter: Make sure the butter is room temperature to whip it with the sugar
- Flour: I use plain AP flour
- Baking powder: Makes sure the cake is nice and fluffy
- Milk: This adds a bit more moisture
- Sourdough starter: I love how adding this adds more complex flavors, and you can easily make your own sourdough starter if you don’t already have one
Simple substitutions
- Flour: You can use whole grain flour which will make this cake taste a bit more rustic
- Milk: You can also use plant-based milk or heavy cream
- Rhubarb: Feel free to use apples, peaches, or other fruit in this cake
How to make this rhubarb sourdough cake
- Separate the eggs. In a bowl, whip the egg whites until stiff peaks form. Set aside.
- In a separate bowl, whip the warm butter with sugar until light and fluffy.
- Add the egg yolks one at a time, beating the batter on high speed after each addition until fully incorporated.
- Mix the dry ingredients and add some, alternating with the milk.
- Add the sourdough starter, then gently fold in the whipped egg whites.
- Peel the rhubarb and cut it into small pieces.
- Add the batter to a 13″x 9″ baking dish. Scatter the rhubarb pieces on top. Bake at 340˚F for 35 minutes.
Helpful recipe tips
- You can increase or decrease the amount of rhubarb to your liking
- You may have to adjust the baking time a bit (an inserted toothpick should come out clean at the end of the baking time)
- This cake is delicious served warm or room temperature
Serving suggestions
Here are some great ways to enjoy this rhubarb cake:
- enjoy a slice warm for breakfast, dessert, or afternoon coffee and cake
- with some rhubarb jam
- with a dollop of whipped cream
- served with a scoop of vanilla ice cream
Storing and freezing instructions
This cake will keep in the refrigerator for up to 4 days in an airtight container. You can also wrap it in plastic and freeze it for up to 3 months.
Moist Rhubarb Sourdough Cake
Servings: 15 servings
Calories: 227kcal
- 5 eggs
- ¾ cup sugar
- ¾ cup butter, at room temperature
- 2 ⅓ cups flour
- 2 tsp baking powder
- ¾ cup milk
- ½ cup sourdough starter
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Preheat the oven to 340˚F (170˚C).
-
Separate the eggs. Whip the egg whites until stiff peaks form. Set aside.
-
In a separate bowl, whip the warm butter with the sugar until light and fluffy.
-
Add the egg yolks one at a time, beating the batter on high speed after each addition until fully incorporated.
-
Mix the dry ingredients and add them alternating with the milk, slowly blending after each addition.
-
Add the sourdough starter gently fold in the whipped egg whites.
-
Peel the rhubarb and cut it into small pieces.
-
Add the batter to a rectangular 13″x9″ baking dish, scatter the rhubarb on top, and bake for 35 mins or until an inserted tooth pick comes out clean.
- you can either use active sourdough starter or sourdough discard
- be sure to use the toothpick-test to determine whether the cake is done
- feel free to add a bit more or less sugar to your liking
Calories: 227kcal | Carbohydrates: 27g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 80mg | Sodium: 156mg | Fiber: 1g | Sugar: 11g | Calcium: 60mg | Iron: 1mg
